Cajun Chicken Burger with Ballymaloe Relish
with caramelised onion and chips
It's safe to say this burger is bursting with flavour! Butterflied chicken breasts are coated in Cajun spices and sandwiched between rich brioche buns along with creamy mayo and beautiful Ballymaloe relish for a midweek treat that's hard to beat.
Tags:
Family Friendly
Allergens:
Milk
•Egg
•Soja
•Hvede
•Senf
•Schwefeldioxide und Sulfite
The quantities provided above are averages only.
Total40 minutes
Cooking Time20 minutes
DifficultyMedium
Ingredients
Serving amount
2 unit(s)
Brioche Buns
320 grams
Irish Chicken Breast
2 sachet(s)
Mayo
1 unit(s)
Onion
1 sachet(s)
Cajun Spice Mix
600 grams
Potatoes
1 sachet(s)
Balsamic Vinegar
50 grams
Grated Cheese
1 pot(s)
Ballymaloe Tomato Relish
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Sugar
Nutrition Values
Energy (kJ)3472 kJ
Energy (kcal)830 kcal
Fat25.7 g
of which saturates9 g
Carbohydrate99.7 g
of which sugars18.4 g
Dietary Fiber0.3 g
Protein58.1 g
Salt1.9 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes lengthways into 1cm slices, then into 1cm wide chips (no need to peel).
- Pop the chips onto a lined baking tray.
- Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
- When the oven is hot, cook on the top shelf until golden, 25-30 mins. Turn the tray halfway through.
TIP: Use two baking trays if necessary.
2
- Meanwhile, halve, peel and thinly slice the onion.
- Place a pan over medium-high heat with a drizzle of oil.
- Once hot, add the onion, season with salt and pepper and fry until soft and sweet, stirring occasionally, 5-7 mins.
- Add the balsamic vinegar and a pinch of sugar and cook until the vinegar has evaporated, 1-2 mins.
- Once caramelised, transfer from the pan and cover to keep warm.
3
- Lay the chicken out on a board.
- Place your hand flat on top and carefully slice from thick end to the thin point until there are 2cm left (don't slice all the way through).
- Open it up like a book.
- Repeat with the other breast(s). IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
4
- Carefully coat the chicken with the Cajun spice, salt, pepper and a drizzle of oil.
- Lay the open chicken breasts on a lined baking tray.
- Bake until golden and cooked through, 15-20 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
5
- When the chicken has 5 mins left to cook, sprinkle over the cheese and return to the oven to gratinate.
- Pop the buns into the oven to warm, 2-3 mins.
- Remove the chicken from the oven once cooked and fold each breast back together so they resemble closed books.
6
- Spread some mayo and Ballymaloe relish over the cut side of each bun.
- Top the base bun with caramelised onions and cheesy Cajun chicken then sandwich closed with the top bun.
- Divide burgers and chips between plates.
- Use any remaining mayo for dipping.
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